Categories: Cheese, Soups, Italian 
      Yield: 4 servings 
  
      1 lb Provolone cheese, mild 
           -thinly sliced 
      5 oz Pancetta bacon; fine chop 
      3 tb Butter; at room temp 
      1 md Onion; finely chopped 
      2 cl Garlic, large; fine minced 
      1 sm Cabbage; julienne 
           Salt 
           Freshly ground black pepper 
      8    Italian white bread slices 
           -toasted 
      6 c  Chicken broth; hot 
  
  In a large soup pot, melt the butter over medium heat until frothy, then 
  saute the onion, garlic and pancetta for one minute. Before the mixture 
  browns, add the cabbage, mix thoroughly, and let simmer over low heat for a 
  few minutes longer. Add the broth, cover and let simmer for 15 minutes. 
  Season to taste. 
  Rub each slice of toast lightly with fresh garlic, place two in each soup 
  bowl and top with a slice of Provolone cheese. Add the boiling hot broth 
  and serve immediately.